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Horseradish Butter

A condiment made by mixing grated horseradish with butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Horseradish Butter

Why it works: Horse and radish work together. They rank in the top 4% of all ingredient pairs, and cooks put them together in 529 recipes. Both carry 2-methylbutyraldehyde, which smells malty, chocolate. The science ↓

Horseradish Butter

Ingredients

Directions

  1. Grate the horseradish.

  2. Pound the grated horseradish with the butter.

  3. Rub the mixture through a fine sieve.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Photo for illustrative purposes only · Contact us to use it

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Horse + radishtop 4% of all pairs
    Smell alikemoderate
    Cooked together529 recipes

    Shared aroma: 2-methylbutyraldehyde (malty, chocolate).

  2. Radish + buttertop 20% of all pairs
    Smell alikemoderate
    Cooked together180 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  3. Horse + buttertop 22% of all pairs
    Smell alikemoderate
    Cooked together143 recipes

    Shared aroma: decanal (soap, orange peel).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Horseradish (in the method)
Provides the sharp, pungent flavour that defines the butter.
Butter
Carries the horseradish flavour and gives the mixture a smooth, spreadable richness.

The step that matters

Rub the mixture through a fine sieve. Grated horseradish contains fibrous pieces that stay coarse and stringy if not pushed through a sieve. Sieving breaks them down and yields a smooth, even butter with a consistent texture.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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